Granddaughter's Sweet Stew
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Puree
- 4 medium sized potatoes
- 2 biggish sweet potatoes
- 2 -3 tablespoons butter
- 1⁄2 cup milk (can add more, if desired)
- salt and pepper
-
Sauce
- 1 tablespoon olive oil
- 1⁄2 lb lean ground beef or 1/2 lb ground lean pork
- 4 -5 ounces tomato paste
- 1 big tomatoes
- 1 onion
- 4 large garlic cloves
- 5 mushrooms
- 1 teaspoon sugar
- parsley, to taste
- salt and pepper, to taste (I use Fondor to enhance taste)
- 1 cup water (can add more)
directions
- The night before: Wash and boil the potatoes and sweet potatoes until soft (use a fork to test). Drain and cool in cold water only so that they are cool enough to be held; they should now easily be peeled with a knife. Mash them while hot and refrigerate. Meanwhile, defrost the ground beef over night. (I also defrost our blanched mushrooms).
- The next day: Brown the defrosted ground beef. Add chopped onions, peeled and diced tomato along with the sugar, chopped mushrooms, and minced garlic; stir on low heat. When onions are browned and the mushrooms tender, stir in tomato paste and water. Boil for a few minutes; add parsley, salt and pepper and taste. Meanwhile, add butter, milk, salt and pepper to the puree, mix thoroughly and heat up in the microwave.
- Serve sauce over the puree.
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RECIPE SUBMITTED BY
I'm still a fairly young cook, but I love to cook. My rule is: make it as healthy and tasty as possible. Bland meals are wasted meals.
I like to make fairly simple, yet great-tasting meals, just the way my grandmothers (yes, on both sides) make it happen. My family is quite international, so cooking gets creative.